Roasted Italian Mushrooms Recipe | Easy Mushroom Side Dish (2024)

FAQs

Is it better to roast or saute mushrooms? ›

Roasting mushrooms is easy and one of the best ways to cook them. I roast mushrooms with olive oil and herbs until golden brown, then stir in fresh garlic a few minutes before they come out of the oven. Our oven-roasted mushrooms are simple and so flavorful.

Porcini, pioppini, russulas, morels, and chanterelles for example are tied to oak, beech, chestnut and pine forests. Some wild mushroom varieties are even said to protect our skin from sun damage, one of the many reasons why they are popular in the Italian diet.

Prep! For our roasted mushrooms recipe, we use cremini mushrooms but you can make it your own and roast portobello, shiitake, or button mushrooms – whatever you have available! Cut into quarters and drizzle with olive oil and salt! Pro tip: place them cut-side down in a single layer to get that crispy bottom!

Porcini, chanterelles, oyster mushrooms, Amanitas, morels and field mushrooms: this is peak harvesting season in Italy, when these products, whether wild or cultivated, are at their best. By the end of summer and early fall, mushroom gathering has begun in earnest.

Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

But, according to researchers from the Mushroom Technological Research Center of La Rioja in Spain, mushrooms' composition, antioxidant capacity and nutritional content can be negatively affected by the cooking process.

Officially called boletus edulis, porcini is their Italian name (or porcino in the singular). It translates literally as 'little pigs', a term used by the Ancient Romans. They are also known as ceps or cèpes in French, and penny buns in English.

In Italian, porcini means “piglets,” a rather diminutive-sounding name, but don't let that fool you. These are the reigning kings of edible mushrooms. Famed for their earthy, nutty flavor, they're an integral ingredient in Italian cuisine, often used to enhance risottos, pastas and sauces.

Italy is a land of mushrooms, then! Yes, it is, but don't make the mistake of thinking it's all about porcini.

Maitake. Also called Hen-of-the-wood, this is pound-for-pound the most flavorful mushroom around. You could definitely say we're maitake fans. It's extremely versatile, just as good sautéed with butter as it is on pizza.

What is the most popular mushroom to cook with? ›

Button mushrooms, or agaricus bisporus, are among the most common edible mushrooms worldwide. Thanks to their ease of cultivation and rich nutritional profile, they hold over 60% of the global mushroom market.

Matsutake Mushrooms, also known as Pine Mushrooms, are the most expensive types of food mushrooms which are found in East Asia, Europe and North America. These mushroom varieties are famous for their spiced aroma and meaty texture.

The best mushrooms for pasta are Portobello, Crimini, Shiitake, Chanterelle, Morel, Oyster, and Porcini. Each kind of mushroom is best with various types of pasta. Dried mushrooms are a better choice as they regenerate quickly and can be stored for longer, retaining their nutritional value and flavor.

For the Best Mushrooms, Give Them a Good Sear

The high heat browns the mushrooms while instantly driving off excess moisture. You also want to hear a gentle sizzling the whole time you're cooking mushrooms. This means that the pan is hot enough to quickly evaporate the moisture and caramelize the mushrooms.

2Heat the olive oil in a large, wide skillet over medium heat. 3Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. 4Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.

The best (read: healthiest) way to cook mushrooms, according to the research, isn't in a pan. Rather, you will reap the most health benefits from your white button, portabella, cremini, or shiitake mushrooms by grilling them—and microwaving them.